Crispy red peppers with yogurt and garlic dip
‘Biber’ is ‘pepper’ in Turkish and ‘Kavlama’ means ‘to heat up.’ This surprisingly entertaining addition to Esma’s breakfast is perhaps my favourite owing to the crispy red peppers that vary in degrees of spicy from pleasant tingle to ‘that just set my mouth on fire.’ It’s the Turkish breakfast equivalent of Russian roulette. Fried to a satisfyingly crunchy consistency, the peppers become dippable crisps that we scoop up garlicky yogurt with, cooling our mouths down after a particularly hot one.
MAY WE SUGGEST: More delicious Mediterranean recipes by Anastasia Miari
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Whip the yogurt with a whisk and combine with your garlic then set aside
Step 2
Heat the butter and oil in a frying pan over a medium heat and fry the peppers for 1-2 minutes until they begin to crisp up and take on a darker hue.
Step 3
Remove from the pan and serve alongside the yoghurt for dipping.
